Kashmiri Lamb in Milk

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This may sound a little strange, but cooking in milk is, in fact, commonplace in parts of Asia and makes for a nice, subtle, pale curry.


  • 750 g/1 lb 10 oz lamb chops
  • 9


Soak the saffron in 2 tablespoons of water.

Heat a little vegetable oil in a pan and cook the onions until soft and golden.

Put the lamb chops and bones in a large pan with about cups of